Golden Vidalia Onion Paste &Amp; Peas Supper with Weeknight Comfort

This garlic salmon with creamy lemon spaghetti is a restaurant-quality dish you can make at home in just 20 minutes. Seared salmon fillets are served over a bed of spaghetti tossed in a luscious lemon cream sauce with sweet peas and fresh scallions.

The bright lemon zest and juice cut through the richness of the cream, while the peas add a pop of color and sweetness. It’s a balanced, satisfying meal that feels special but is simple enough for any night of the week.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once the water is boiling, add the spaghetti. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While the spaghetti cooks, pat the salmon dry with paper towels and season all over with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the scallion whites and cook, stirring, until softened, 30-60 seconds. Stir in the drained spaghetti, peas, cream sauce base, onion paste, remaining garlic powder and a squeeze of lemon juice. Cook, tossing, until the sauce thickens and everything is evenly coated, 1-2 minutes. If the sauce seems too thick, add reserved pasta water a splash at a time. Season with salt and pepper.
5. Slice the salmon. Divide the pasta between plates. Top with the salmon, scallion greens, a squeeze of lemon juice and as much lemon zest as you like. Serve with remaining lemon wedges on the side.

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